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ive never owned an aeb-l steel knive but ive had several white ones and therefore i would go for a stainless, as the edge retetion is said to be better. white steel seems to lose it rather quick in comparison.

Recently, since I've actually sharpened my SS KS-clone instead of just touch-ups, I've found that the edge retention is not as good as white #2. White #2 may get a bit of a bad rap for edge retention, but I'm finding it better that some other steels I have, including the SS KS and the Blazen SG2. The SS will get just as sharp as white #2 for me, tho. On the other hand, the SS responds better to a touch-up on the MAC black rod and stropping.

On advantage to the SS is its non-reactive, and doesnít build up a patina. Iím finding that the patina has a slight drag effect on cutting, whereas the SS feels super-smooth.

Even though Yusuke/BWJ claims the extra-hardness of the SS is HRC61, it still feels a bit softer than white #2.

Itís a tough call, and Iím not sure which one Iíd pick if I were to do it all over again, knowing what I know now. Canít go wrong with either steel choice.

Both myself and kfed have noticed that yusukes white steel seems slightly harder and maybe a little more wear resistant than most white steel knives. It is surprising to hear that the masamoto ks has better retention than yusuke SS. Perhaps the masamoto edge is less delicate(thicker behind the edge)and this is keeping the edge from dulling as quickly?